RECIPE

Easy Spring Chicken

Hungry relatives. Long-weekends. This time of year is ripe for an easy dinner that will feed a crowd. This easy roast chicken from @theaev offers huge flavor pay-off for minimal effort.

Serves: 4
Time: 1.5 hours
Difficulty: Easy

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This easy roast chicken recipe from Joseph Joseph copywriter and part-time recipe developer @theaev is low-maintenance enough to cook on a week night but special enough to cook for friends...

Method

Ingredients

Step 1Cut each leek into 4 batons. Heat the oven to 190C. Finely chop the herbs and mix well with the butter and plenty of salt and pepper. Reserve a few tbsp of the butter.
Step 2Boil the lemon for 3-4 minutes in a small pot then carefully stab it all over with a knife and place inside the cavity of the chicken. Spread the herb butter all over the chicken: under the skin on the breasts and all over the legs. Put the chicken in a medium-sized, high-sided roasting tray.
Step 3Lay the leek batons and halved head of garlic around the chicken and pour your white wine into the bottom of the tray. Roast in the oven for 60-80 minutes (the exact time will depend on the size of the chicken), basting every 20 minutes or so.
Step 4When the chicken has been roasting for 30 minutes, add in your radishes and asparagus. In another roasting tray toss the baby potatoes in some olive oil and melted butter and roast for the rest of the chicken’s cooking and resting time (about 30-50 minutes). When the chicken’s skin is golden-brown and crisp, and the juices run clear, remove it from the oven, and leave it to rest for 10 minutes. Carve and serve on a bed of watercress with the roasted new potatoes.

1 medium whole chicken
3 leeks
8.8 oz radishes
1 head garlic
1 lemon
1 1/4 cups white wine
2 handfuls fresh dill
1/2 cup butter
Watercress and new potatoes, for serving

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